Two Colored Roasted Carrots with Tahini Pomegranate Dijon

Two Colored Roasted Carrots with Tahini Pomegranate Dijon

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 I found some gorgeous and colorful carrots and Kate and Kimi. As soon as I saw them  I knew I had to have them in my life. I wasn’t sure what I was going to do with them at that moment, but that’s never an issue for me. With my new Pinterest and Instagram obsession, I figured I would find a good use for them. 

When Molly invited our family over for a Potluck Easter Dinner I knew I would bring these cute carrots. I also planned on roasting them.

So there.

I figured when I would serve them and how I would serve them, but this dish was missing just one essential component. The sauce.

What could I do to really enhance the flavor of the carrots. The carrots weren’t very sweet like you would expect in baby carrots or standard carrots. They would need a punch….

I found a recipe for an Asian-inspired roasted carrots from Closet Cooking. I looked at the recipe for a bit. I didn’t want to go Asian. It wouldn’t work with the dinner Molly and I had planned. Nope. But since I was brining a Lebanese rice dish called Maqlooba (No recipe for that this time. Recipe needs a bit of work perfect it still. You’ll see it up on the blog one day. Just not today.), Asian Carrots were a no-no. 

I looked at the recipe for a bit… how can I Lebanese-ify this. Lebanese-ify is my new word. I’m going to trademark it so don’t get any ideas.

Ok, so I switched out the miso paste for tahini. That was easy. I kept the granny dijon mustard, but nixed the creamy dijon. Then for my genius idea… Pomegranate Molasses. I’ve already expressed my love for Pomegranate Molasses in other posts. I love it so much….

These carrots are a delicious side dish that will beautiful compliment a roasted lamb or chicken. I really, really liked the flavors and I bet you will too!

Serves 6

Two Colored Roasted Carrots with Pomegranate Tahini Dijon

Lebanese-Ify the simple carrot into something amazing!

5Prep Time

30Cook Time

35Total Time

Save RecipeSave Recipe

Ingredients

  • 2 pounds Carrots, preferable small fresh carrots with their greens
  • Pomegranate Tahini Dijon2 tablespoons Olive Oil
  • 2 tablespoon Pomegranate Molasses
  • 1 tablespoon Grainy Dijon Mustard
  • 1/2 tablespoon Tahini
  • 1/2 tablespoon Rice Vinegar
  • 1 Garlic Clove, grated

Instructions

  1. Preheat oven to 400F.
  2. Mix all of the Dijon ingredients.
  3. Pour 1/2 of mixture over the carrots.
  4. Place on a parchment lined cookie sheet and bake 20-30 minutes.
  5. Brush with remaining 1/2 of mixture right before serving.
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